Echorer dalna with purti kachi ghani

Echorer Dalna
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Servings: 5

Introduction:
Echorer Dalna, also known as Enchorer Dalna or Enchor Dalna, is a classic Bengali vegetarian dish that celebrates the humble unripe jackfruit (enchor). This flavorful curry, often referred to as “vegetarian mutton” due to its meaty texture, is a staple in Bengali cuisine, especially during the summer months..

Ingredients:
• 500g unripe jackfruit (enchor), cubed
• 2 medium potatoes, cubed
• 2 tbsp Purti Kachi Ghani Mustard Oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 inch ginger, grated
• 1 green chili, slit
• 1/2 tsp garam masala
• 1 tbsp ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:
• Prepare the jackfruit: Peel and cube the jackfruit. Soak the cubes in water with a pinch of turmeric for about 30 minutes to reduce the stickiness.

• Cook the jackfruit: Boil the jackfruit cubes in water until they are slightly tender. Drain and set aside.

• Fry the potatoes: Heat Purti Kachi Ghani Mustard Oil in a pan. Fry the potato cubes until golden brown. Remove and set aside.

• Temper the spices: In the same oil, add cumin seeds and let them splutter. Add grated ginger and green chili, and sauté for a minute.

• Add the spices: Add coriander powder, turmeric powder, and red chili powder. Sauté for a few seconds, ensuring the spices don’t burn.

• Combine the ingredients: Add the boiled jackfruit and fried potatoes to the pan. Mix well with the spices.

• Simmer the curry: Add salt to taste and a little water. Cover the pan and let the curry simmer until the jackfruit and potatoes are cooked through.

• Garnish and serve: Stir in garam masala and ghee. Garnish with fresh coriander leaves. Serve hot with rice or roti.

Serving Suggestions:
Echorer Dalna is best enjoyed with steamed rice or roti. It can also be served as a side dish with other Bengali delicacies.